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Crispy Baked Buffalo Chicken Wings Recipe

Crispy Baked Buffalo Chicken Wings

Crispy oven-baked chicken wings are coated in a buttery Buffalo sauce and served with crunchy vegetables and your favorite creamy dip. This recipe makes approximately 20–24 wing pieces for 4–6 appetizer servings.
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Prep Time 15 minutes
Cook Time 1 minute
Total Time 1 minute
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken Wings
  • 4 pounds Chicken wings, split into drumettes and flats with tips removed
  • 2 tablespoons Aluminum-free baking powder
  • 1 teaspoon Fine salt
  • 1 teaspoon Garlic powder
  • 1/2 teaspoon Freshly ground black pepper
  • 1/2 teaspoon Paprika, optional
Buffalo Sauce
  • 1/2 cup Frank’s RedHot Original or similar cayenne hot sauce
  • 1/4 cup Unsalted butter, melted
  • 1 tablespoon Honey, optional
  • 1 teaspoon Worcestershire sauce, optional
  • 1/4 teaspoon Garlic powder, optional

Method
 

Step-by-Step
  1. Pat 4 pounds of chicken wings very dry with paper towels. Toss them with 2 tablespoons aluminum-free baking powder, 1 teaspoon fine salt, 1 teaspoon garlic powder, 1/2 teaspoon black pepper, and optional paprika.
  2. Arrange the seasoned wings in a single layer on a wire rack set over a foil-lined, rimmed baking sheet. Refrigerate uncovered for 8–24 hours when possible, or bake immediately if needed.
  3. Bake the wings at 250°F for 30 minutes to begin rendering the fat. Increase the oven temperature to 425°F and bake for 40–50 minutes more, turning once halfway through.
  4. Whisk together 1/2 cup hot sauce, 1/4 cup melted unsalted butter, and any optional honey, Worcestershire sauce, or garlic powder. Toss the hot, crisp wings with the Buffalo sauce immediately before serving.

Notes

Use baking powder, not baking soda. Do not overcrowd the rack, and keep the wings unsauced until after baking so the skin stays crisp. Confirm that the chicken reaches at least 165°F internally; wings are often most tender around 175–185°F.